Homemade Coconut Ice Cream Sandwiches Recipes

HOMEMADE COCONUT ICE CREAM SANDWICHES

Steps:

• No. 1 | Scrape the coconut milk into a blender. Add the maple syrup, vanilla and salt. Blend on high for 10-15 seconds. Line a 9 x 9 inch casserole dish with a single piece of plastic wrap. Pour the liquid into the dish and place in the freezer to set, about 4-6 hours.
• No. 2 | Preheat your oven to 350°. Grease a 13 x 18 inch baking sheet with butter, and line with parchment paper.
• No. 3 | In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• No. 4 | In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. While continuing to beat on medium speed, add the eggs, one at a time until combined. Turn the speed down to low, then slowly add the flour mixture. Once the batter has come together, scrape the sides of the bowl down, a give one last quick mix.
• No. 5 | Scrape the batter onto the baking sheet and using a spatula, spread it out into a thin even layer, leaving a little bit of space around the edges. The batter should be about ¼ inch thick. Place in the oven and bake for 10-12 minutes. Remove and allow to cool completely.
• No. 6 | To assemble the sandwiches, use a 2 inch round cookie cutter to cut 18 rounds out of the cake. Carefully remove the ice cream from the casserole dish using the plastic wrap. Use the cookie cutter to cut 9 rounds from the ice cream. Place each ice cream round on a cake round then top with additional piece of cake. Return the sandwiches to the freezer to set. Wrap and leftover sandwiches in plastic wrap.

COCONUT CREAM SANDWICHES

Steps:

• With an electric mixer, beat butter, sugar, and salt until smooth. Mix in flour, then coconut, beating until a dough forms. Transfer to a piece of waxed paper; pat into a rectangular log, about 3 inches wide and 6 inches long. Wrap with waxed paper; freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough crosswise 1/4 inch thick (you should have 24 slices); arrange slices on two baking sheets.
• Bake until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (watch closely toward end of cooking time to avoid overbrowning). Cool completely on sheets.
• Dividing evenly, spread ice cream on flat side of half the cookies; sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours.

COCONUT AND ALMOND ICE CREAM SANDWICHES

Steps:

• Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
• Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
• Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
• Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
• Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.